Eggless White Chocolate And Lemon Cake Recipe

Name: Eggless White Chocolate And Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 5/8 cups plain flour; 3/4 cup milk powder skimmed; 1 1/3 cups icing sugar confectioner's sugar; 1 tablespoon vanilla extract or the seeds from 1 fresh vanilla pod; 7 tablespoons butter softened; 2 teaspoons baking powder; 1 teaspoon bicarbonate of soda; 1/2 cup natural yogurt plain; 1/2 cup water; 1/2 cup milk; 4 lemons unwaxed; 4 tablespoons fresh lemon juice; 2 cups white chocolate good quality, broken into small pieces; 1 1/2 cups double cream; 9/16 cup butter softened

Servings: persons

1 5/8 cups plain flour
3/4 cup milk powder skimmed
1 1/3 cups icing sugar confectioner's sugar
1 tablespoon vanilla extract or the seeds from 1 fresh vanilla pod
7 tablespoons butter softened
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 cup natural yogurt plain
1/2 cup water
1/2 cup milk
4 lemons unwaxed
4 tablespoons fresh lemon juice
2 cups white chocolate good quality, broken into small pieces
1 1/2 cups double cream
9/16 cup butter softened

1
Sift together the plain flour, skimmed milk powder, baking powder and bicarbonate of soda. Set aside.
2
In a separate bowl cream together the icing sugar, vanilla and butter.
3
Gently mix in half of the sifted flour mixture.
4
Add the milk and water and mix until there are not any lumps (but don't overwork it).
5
Add the yogurt and the remaining sifted flour mixture and lemon juice and zest then fold these in using a metal spoon. Take care not to beat it too much.
6
Grease and line three 6X1inch cake tins and divide the mixture equally between them.
7
Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes.
8
When cooked, remove from the oven and allow to cool on a wire rack.
9
Place the chocolate and cream in a bowl over a pan of boiled water (does this remind you a little bit of Food Tech lessons at school?) Stir until the chocolate has melted into the cream. Remove from the heat and allow to cool. Beat in the butter until the mixture has thickened.

1811

kcal

Calories

119

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 5/8 cups plain flour, 3/4 cup milk powder skimmed, 1 1/3 cups icing sugar confectioner's sugar, 1 tablespoon vanilla extract or the seeds from 1 fresh vanilla pod, and more.

Yes, Eggless White Chocolate And Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggless White Chocolate And Lemon Cake

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